Preheat oven to 325 degrees, and position the oven rack to the lowest level.

Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy. Check both the neck cavity and body cavity for giblets; often these are stored in both places.

Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water and patted dry.

Rub the inside cavity generously with salt.

Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you’ll use later for giblet gravy. Discard the onion and celery, once the turkey is roasted.

With the turkey breast–side–up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.

Place the prepared turkey, breast–side–up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil.

If an oven–safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone.

Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh reaches 175 to 180 degrees.

When the bird is two–thirds done, cut the band of skin or string between the legs so thighs will cook evenly.

Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.

In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.

Place the dry bread cubes in a large mixing bowl. Add the onion mixture.

Drizzle with enough broth or water to moisten, tossing lightly.

Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Remove giblets from paper wrap and rinse with cold running water, set liver aside.

In a medium saucepan place giblets and neck in lightly salted water to cover; add the celery leaves and onion slices for flavor. Cover and simmer for 1 hour or till tender.

Add the liver, if desired, and continue to simmer for 20 to 30 minutes.

Remove and chop liver and giblets, discard the neck. Remove the celery leaves and any whole pieces of onion from the broth.

For gravy, add enough canned chicken broth, or broth and drippings from roasted turkey to measure 2 cups, and bring the mixture to a gentle simmer.

In a screw-top jar combine 1 cup of cold water with the flour and shake till very well combined and no flour lumps remain. Stir into the simmering broth and cook and stir till thickened and bubbly.

Cook 1 to 2 minutes more.

Season with salt and pepper to taste.

Stir in chopped giblets and serve.

In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown.

Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.

In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture.

Drizzle with enough chicken broth to moisten, tossing lightly.

Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Remove roast turkey to a serving platter; keep warm.

Leaving crusty bits in the roasting pan; pour pan drippings into a large measuring cup.

Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)

Return 1/4 cup of the fat to the roasting pan; discard any remaining. Stir in flour.

Cook and stir over medium heat till bubbly. Remove pan from heat.

Add enough water or chicken broth to the drippings in the liquid measuring cup to equal 2 cups total liquid.

Add all at once to flour mixture in pan. Return pan to heat and cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.

Season to taste with salt and pepper.

To find the level of oil needed, place the turkey, in the original wrapper, inside the fryer. Add water until it reaches 1 to 2-inches above the turkey. Remove the turkey, and use a ruler to measure the distance from the top of the pot to the surface of the water. Write down the measurement  this is how full you must fill the pot with oil.

Drain or pour out the water and thoroughly dry the pot, including the drain spout, if your fryer has one. This step is best done a day or more before fry-time so there is no chance of moisture remaining in the pot.

Fill the pot with the required amount of oil, and heat to 365 to 375 degrees. This will take 45 minutes to 1 hour. The fry guy should stay with the heating oil, while the other half of the team prepares the turkey.

Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.

Thoroughly dry the turkey inside and out with paper towels.

Trim excess skin from the neck and body cavity openings to allow oil to flow through the turkey as it cooks.

Clip and remove the band of skin or any wire or plastic truss holding the legs in place.

Cut off the wing tips at the first joint, and cut off the tail.

Inject liquid seasoning deep into the breast, leg and thigh muscles. Do not inject liquid seasoning under the skin  this will cause popping and spattering when the turkey is lowered into the hot oil.

Generously rub the skin and inside the body cavity with dry seasoning, if desired.

When oil has reached the target temperature, place the turkey upside down (with feet facing up) on the poultry rack, or in the fryer basket, (if using electric fryer) and slowly lower into the hot oil.

Adjust the heat as necessary to maintain the oil at a constant 350 degrees.

Cooking time is 3 to 4 minutes per pound, so check for doneness after 25 to 30 minutes. Lift the turkey above the oil line, and check the internal temperature with an instant-read thermometer. The turkey is done when the temperature in the thickest part of the thigh reaches 175 to 180 degrees.

Carefully remove the turkey from the fryer, drain on paper towels, and allow to rest 15 minutes before carving.

Place wood chips or chunks in a large bowl, cover with cold water and soak for 30 minutes to 1 hour. Drain and set aside.

Apply a thin coating of vegetable oil to the clean grill grate. Set bottom grill vents to the fully open position.

Place 70 charcoal briquettes on one side of the grill and ignite. Place a drip pan on the opposite side, and place the oiled grill grate into position.

Allow coals to develop a light coating of gray ash - about 25 to 30 minutes.

While the grill is heating, prepare the turkey. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.

Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water before patting dry.

Trim the excess skin and fat around the neck and body cavities, so juices may drain freely. The tail may also be removed, if desired.

Brush the skin generously with vegetable oil.

When the coals are ready, place the turkey, breast-side-down, directly on the grill grate. The turkey should be on the side opposite from the coals and directly over the drip pan.

Sprinkle 3 cups of the soaked and drained wood chips directly over the hot coals.

Place the lid on the grill, position the lid vents over the turkey, and open them halfway. Copious amounts of smoke will soon be pouring out of the vents. Don’t open the lid - this is normal.

At the 1-hour mark, remove the lid from the grill. With a thick wad of paper towel in each hand, grasp the turkey, flip it breast-side-up, and turn on the grill grate so that the leg and wing that were facing the coals are now facing away.

Add 15 briquettes to the hot coals, and sprinkle the remaining half of the soaked and drained wood chips over the fire.

At the 2-hour mark, remove the grill lid. Using thick wads of paper towel, as before, turn the turkey again so that the leg and wing that were facing the fire are now facing away. The turkey remains breast-side-up.

Insert an instant- read thermometer into each thigh. If thigh is close to target temperature (175 to 180 degrees), cover the grill, continue roasting, and check again in about 15 minutes.

If the temperature is still well below target (145 degrees or lower), add another 15 briquettes to the coals, cover the grill, and continue roasting for another 45 minutes before checking for doneness again.

When internal temperature of both thighs reaches 175 to 180 degrees, remove the turkey from the grill, tent loosely with foil, and let rest for 20 minutes before carving. Expect the finished turkey to be a deep mahogany brown.

Bring about 2 inches of water to a boil in a large pot fitted with a steamer basket. Be sure the water does not touch the bottom of the basket.

Add the vegetables to the basket – green beans on bottom and mushrooms on top.

Cover with a tight fitting lid and steam about 8 minutes or until beans are tender-crisp.

Preheat oven to 450 degrees. Lightly coat a rimmed baking sheet with vegetable cooking spray.

Whisk the oil, salt, pepper and herbs together in a large bowl. Add the vegetables and toss to coat well.

Spread vegetables in a single layer on baking sheet, and roast for 20 to 30 minutes.

Wash and dry sweet potatoes. Place whole potatoes in a 9x13-inch foil lined pan and bake at 350 degrees for 1 to 1½ hours, until very soft when squeezed.

Prepare Pecan Crumble Topping while potatoes cool.

Combine flour and sugar well, add cold butter cut into small chunks.

Using a pastry blender or a fork, cut butter into flour mixture until mixture resembles coarse cornmeal.

Add the finely chopped pecans and mix well. Set mixture aside.  

When potatoes are cool enough to handle, remove the peel, and measure into a large bowl. You should have 6 cups, firmly packed potatoes.

Add the butter, orange juice, orange zest, evaporated milk or cream, sugar, cinnamon, vanilla and eggs to the sweet potatoes.

Beat with an electric mixer until well blended.

Spread evenly into a 9x13-inch pan and top with the pecan crumble mixture.

Bake 45 minutes to 1 hour at 350 degrees.

Heat the butter in a large saucepan or soup pot over medium heat.

Add the minced onion and cook until tender, but not brown.

Stir in the pumpkin, seasonings and chicken broth, stirring until soup is smooth.

Stir in the half-and-half and heat, stirring occasionally, until soup is steaming hot. Do Not Boil.

Ladle into soup dishes, sprinkle with toasted pumpkin seeds and serve.

With a vegetable peeler, remove the orange portion only, of the peel of one orange; set aside.

Using a sharp knife, completely peel and section both oranges. Be careful to remove all the bitter white pith on the underside of the peel and the membrane between each orange section.

Using a food processor or blender with a coarse blade, grind reserved orange peel, orange sections, and cranberries.

Stir in sugar and nuts.

Chill for several hours or overnight before serving.

In a bowl, add boiling water to gelatin and stir until completely dissolved, about 2 minutes. Stir in the cranberry sauce.

Refrigerate mixture for 20 to 30 minutes until partially set (about the consistency of unbeaten egg whites.)

Gently fold in the celery, walnuts and sour cream until mixed well.

Pour into 6 1/2 cup mold and refrigerate 4 hours or until firm.

Unmold onto to serving plate and serve.

Preheat oven to 350 degrees F.

In a mixing bowl beat eggs slightly with a fork.

Add sugar and salt; stir till dissolved.

Stir in dark corn syrup and melted butter or margarine; mix well.

Stir in the pecan halves.

Pour into pastry lined 9-inch pie plate.

Cover edge of crust with foil.

Bake at 350 degrees F for 25 minutes.

Remove foil; bake for 25 minutes more or till knife inserted off-center comes out clean.

Cool. Cover and chill to store.

Preheat oven to 375 degrees F.

In a large mixing bowl combine pumpkin, sugar, spices and 1/2 teaspoon salt.

Add eggs; with a fork, lightly beat eggs into pumpkin mixture.

Add the evaporated milk and milk; mix well.

Pour into a pastry lined 9-inch pie plate; cover edge of piecrust with foil.

Bake at 375 degrees F for 25 minutes.

Remove foil, bake for 25 to 30 minutes more, or until knife inserted off-center comes out clean.

Cool. Cover and chill to store.

Preheat oven to 375 degrees. Arrange potatoes on a baking sheet and bake until tender, about 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven and let stand until cool enough to handle.

Cut each potato in half lengthwise, and scoop the flesh into a large mixing bowl. Discard potato skins.

Add 2 tablespoons butter and the cream to the potatoes and beat with an electric mixer at medium speed, until smooth.

Mix in the applesauce and ginger; season with salt and pepper

Transfer potato mixture to an ovenproof dish and bake until heated through, about 10 minutes.

Meanwhile, toss the apples with the granulated sugar in a bowl. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until apples are caramelized to a golden brown, about 10 minutes.

Remove potato mixture from the oven, top with the caramelized apples, and serve.